Friday, April 20, 2012

Nut and Seed Granola

After hoarding pumpkin seeds in the pantry for months, I decided it was finally time to put them to good use, and I came up with the idea of making a grain-free granola. I guess it could be called more of a nut-cluster kind of thing, but it's close enough to granola, so that's what I'm calling it! This stuff is actually really, really good, and I think I may like it even better than the traditional granolas I make. It has a nice crispy texture and forms clusters really well (my favorite part).

Nut and Seed Granola
2 cups unsalted pumpkin seeds
1 cup raw sunflower seeds
1 cup chopped raw almonds
1 cup chopped raw walnuts
1/2 cup ground almonds (almond meal)
1/2 cup flaxseed meal
1/4 cup pure maple syrup
1/4 cup canola oil
1 egg white
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt

1. Heat the oven to 250 degrees F. Line a baking sheet with parchment paper or a silicon mat.
2. Spread the nuts and seeds out on the baking sheet and bake for 8 minutes, to toast lightly.
3. Combine the nuts and seeds with all the other ingredients in a large bowl.
4. Sprinkle the mixture onto the baking sheet and bake for 18-20 minutes, until golden brown. Don't worry if the clusters aren't super crispy at this point, they will crisp up as they cool.

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